HomeMy WebLinkAboutBackstreets 011132 05 21 13.ls.pdfFood Establishment Inspection Report
Establishment Name: BACKSTREETS,
Establishment ID: 2018011132
XM
Date: 0 5 1 ) 0 1 3 Status Code: A
0am �t am
Time In: 1 1 3 9 0 pm Time Out: 1 1 : 4 5 0 pm
Total Time: 6minutes
Category #: IV
Establishment Type:
Instructions:
1. Fill in the information below for the
Food Establishment:
Location Address: 242 14TH AVE NE
City: HICKORY
State: NC Zip: 28601
County.. 18 Catawba
Permittee: BACKSTREETS(3RILL INC
Telephone:
(f) Inspection
ORe-Inspection
Wastewater System:
&Municipal/Community
OOn-Site System
Water Supply:
(*Municipal/Community
OOn-Site System
2. Click/fill the appropriate circle
For "IN, OUT, NIA, NIO".
IN= In Compliance, OUT= Not in compliance
N/O=N ot Observed, N/A= Not Applicable
3. Click/check the appropriate
Boxes for CDI and/or
CDI= Corrected During Inspection
R= Repeat Violation
VR= Verification Required
4. Continue to page 2 for
"Good Retail Practices".
North Carolina Department ofH eafth & Human Services* Djyismn of Public H eafth
Environmental Health Section 0 food PrDtectiGn PrGgram
Page 1 of Food Establishment Inspection Report, 712012
Foodborne Illness Risk Factors and Public Health Interventions
Risk factors: Contributing factors that increase the chance of developing foodborne illness.
Public Health Interventions: Control measures to prevent food borne illness or injury.
Compliance Status OUT �131� R �VR
-Supervlslforf ...... 2652
0 0 IPIC Present. Demonstration Certification by accredited 0 0
ihl OUT N/A 1program and perform duties 2 0 � 0 TOTO
2
(J5 0
�
Management. employees knowledge; responsibilities
000
�O�O�O
Iq OUT
& reporting
3 ls 0
3
0
Proper use of reporting. restriction& exclusion
00s 0
0
0�0
it OUT
3 l0
i3q*41,Hlyglento
4
IN OU0 T
Proper eating. tastingdrinking. or tobacco use
.
0
2 01 00
0
0
0
5
0
No discharge from eyes. nose. and mouth
000
0
0
O�
it, OUT
1 os 0
0 Hands clean& properly washed 0 0 0
6 it OUT 4 2 0 0�0�0
I
(t 0 0 No bare hand contact with RTE foods or pre -approved 0 0 0
7 IN OUT N/O alternate procedure properlyallowed 0 0 0
3 1.5 0
T 0 (tHandw0@ ashing sinks supplied & accessible 0
8 IN 2 1 0 (D 0 0
9
If
0T
Food obtained from approved source
0 0 0
0�0�0
OU
2 1 0
10
0
0 k
Food received at proper tempbrature
0 0 0
0
0
0
2 1 0
11
Food in good condition . safe & unadulterated
0
0 0
0
0
0
IN
OUT
2 1 0
12
0 ot
0
Required records availaM�� shellstocktags. parasite
0 0 0
0
0
0
IN OUT
/A N/O
destruction
2 1 0
13f, 0 0 Food separated& protected 0 0 0
OUT N0 /A N/O 3 1 .5 0 0�0�0
14 0 Food contact surfaces- cleaned & sanitized 00 0
OUT 3 1 �5 0
0 Proper disposition of returned, previously served 00 0
15TII OUT reconditioned . & unsafe food 2 1 0
161,
0 0 0
Proper cooking time & temperaturesA 0 0 0
0�0�0
OUTNN/O
3 1 5 0
17
0 0 0
Proper reheating procedures for hot holding 0 0 0
0
0
0
1 OUTNA N/O
3 1 �5 0
18
40 0 0
Proper cooling time & temperatures 0 0 0
0
0
0
INoUTN/A N/O
3 1.5 0
19
0 0 0
K
Proper hot holding temperatures 0 0 0
0
0
0
OUTNA N/O
3 ls 0
—Xo
20
0 0
Proper cold holding temperatures 0 0 0
0
010
IN OUTNA N/O
1 3 1 �5 0
21
to o
o
0
Proper date marking & disposition 0
0
0
IN OUTNA N/O
3 10 0
2 2
0
Time as a public health control: procedures & records 00 0
0
0
0
IN OOU T f1t No/ 0
2 1 ll
0 0 1 Consumer advisory provided for raw or undercooked 000
23 � IN OUT foods �1 05 0M 0� 0�
24 � O0 0 A Pasteurized foods used. prohibited foods not offered
IN UT N/A � �03105 OOMOM
25 0 Z Food additives: approved & properlyused 0
IN O0 UT NA � i 0os 00 N 0� 0
26 (f 0 Toxic substances properly identified stored. & used 0
IN O0 UT N/A 2 01 00 Wo�o
0 Oe ompi I ance with variance. specialized pro 'e sn 000
27� IN OUT ,A C reduced oxygen packing criteria or HACCP psla 2 1 0
MOM
Food Establishment Inspection Report, continued
Establishment Name: BACKSTREETS
Establishment ID: 2018011132
EMBEEZ13M=
5. Click the appropriate circle to fill-in
for "IN, OUT, NIA, NIO".
111im- W=_ cm
W. M.-M
6. Click or check the appropriate
boxes for CDI and/or
CDI= Corrected during Inspection
R= Repeat Violation
VR= Verification Required
Calculate the "Total Deductions"
8Td record.
8. Fill in "No. Of Risk Factor
Intervention Violations" and "No. of
Repeat Risk Factor Intervention
Violations". I
dommmum
First Last
B backstreets@charter.net
Person in Charge (Print)
PArson in Charge (Signature)
First Last
Reguldlory, Authority (Print)
egurgt*;�,'a ar' Signature)
Contact Number- ( —) -
Verification Required Date: 0 5 2 1 / 2 0 1 3
REHS ID: 1896 - Sears, Luke
2AMU—. I EP&VW1X" in
Violations-
1-_9
Good Retail Practices
Preventative measures to control the addition of pathogens.
chemicals, and physical objects into foods.
Compliance Status
I OUT
110101
R
VIR
itedi
Water 81
28
0
OUT
Pasteurized eggs used where required
0 0 0
1 os 0
0
0
0
29
0
OUT
d f d i t W
Water and from approvesource
0 0 0
2 1 0
0
0
0
3 0
0
IN OOUT YIA
Variance obtained for specialized processing methods
0
0 1 0 os 0
0
0
0-
Food
J" !Rpeja
control, 53,,_26,54 .........................................
31
0
Proper cooling methods usedadequate equipment for
0 & 0
0
0
0
IN OUT
temperature control
1 os 0
32
0
Plantf..d properlycooked for hotholding
0 0 0
0
0
0
O0 N0
UT N/A/O
1 os 0
33
0 0 0
Approved thawing methods used
0 0 0
0
0
0
OUT N/A N/O
1 os 0
34
It OUT0
Thermometers provided accurate
Thtdd & t
,
0 0 0
1 1 os 0
0
0
0
Food
t4entif-catton ............................. 26�
35�
0
Food properly labeled. original container
000
0
0
0
IN OUT
2 1 0
Preveliopi"Of
f f flo q f , f
rTfwo q
ontamInation, ��2,,,457,, 5,4,,,- 56
c 26 i 26
2 57 ......
6
36
(1)
Insects rodents not present. no unauthorized animals
0 0 0
0
0
0
IN O0 UT
2 1 0
37
Y0
Contamination prevented during food preparation.
0 0 0
0
0
0
/1 OUT
storage & display
2 1 0
38
_0
IN OUT
Personal cleanliness
0 0 0
1 os 0
0
0
0
39
0
11 OUT
Wiping cloths properly used & stored
0
1 0 os 0 0
0
0
0
40
915 0
OUT
Washing fruits & vegetables —70-0
1 os 0
Proper
Juseofutensffs
26,53,,�1 4 .......................
65
111111111111111
41
IN 0
OUT
In -use utensils- properly stored
0 1 0 os 0 0
0
00
42
0 7
Utensils. equipment & linens: properly stored . dried
0 @ 0
0
00
IN OUT
& handled
1 os 0
43
�Z 0
Single -use & single -service articles: properly
0 0 0
0
00
IN OUT
stored & used
1 os 0
44
0
f IN OUT
Gloves used properly
0 0 0
1 os 0
0
00
Pltensffs,and
tpm#nt,
45
0
Equipment. food & non-food contact surfaces approved.
0 0 0
0
00
IN OUT
cleanable, properly designed. constructed, & used
2 1 0
46
@ 0
Warewashing facilities: installed, maintained, & used,
0 0 0
0
00
IN OUT
test strips
1 os 0
47
0 tU T
IN
Non contact surfaces clean
0 @ 0
1 os 0
0
00
P"I
Fo ysa#
0 �2
48
(9 0
IN OUT
Hot cold water available- adequate pressure
0
2 00 1 0
0
0
0
49
it O0
UT
Plumbing installed. proper backflow devices
0 0 0
2 1 0
0
0
0
50
J_0
Ifl OUT
Sewage & waste water properly disposed
wp
0 0 0
2 1 0
0
0
0
51
_0
Toilet facilitiesproperly constructed. supplied
0 0 0
0
0
0
IN OUT
& cleaned
1 os 0
52
A 0
Garbage & refuse properly disposed.
0 0 0
0
0
0
IN OUT
facilities maintained
1 os 0
53
0
IN Ob T
Physical facilities installed. maintained & clean
0 (f) 0
1 os 0
0
0
0
54
(9 0
Meets ventilation & lighting requirements-
0 0 0
0
0
T�
0
IN OUT
designated areas used
1 os 0
Total Deductions-
3
11,111,11,
,
North Carolina Department ofH ealth & Human Services* Djyismn of Public H ealth
Environmental Health Section 0 FuDd Protection Program
Food Establishment Inspection Report, 7t2012 Paget of
Comment Addendum to Food Establishment Inspection Report
Establishment Name: BACKSTREETS
Location Address: 242 14TH AVE NE
City: HICKORY State: NC
County: 18 Catawba Zip: 28601
Wastewater System: @ MunicipaliCommunity 0 On -Site System
Water Supply: @ Municipal!C o mm unity 0 On -Site System
Permittee: BACKSTREETS GRILL INC
Date: 05121/2013
Status Code: A
Category #: IV
Email 1:
Email 2:
Email 3:
Telephone. I
ITemperature Observations
Item Location Temp Item Location Temp Item Location Temp
RAW PREP COOLER 42
TURKEY PREP COOLER 43
SOUP HOT HOLD 144
BAKED HOT HOLD 171
CHILI COOLING 130
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code-
5-205.1111 Using a Handwashing Sink -Operation and Maintenance
HANDLE ON COLD SIDE OF HANDSINK AT ENTRANCE TO KITCHEN WAS LOOSE AND COLD WATER WAS NOT WORKING. IT WAS
REPAIRED DURING INSPECTION.
,010JO] I ILl[fl$12011 1§1 JIL I Q;j;j a VA _I 101 we] so I I I &I MA &�Uy III 10 1121 K60101 110 " 9; 1 A I W z I ZT-1 I to, I V ; a V .100 [0 1 ; W-010 101 L%Tj 11 Will 1% 101, rj; a $(l III 1101 M 00 MR I 1 [6170 V_q 0
42 4-901.11 Equipment and Utensils, Air -Drying Required
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
Page 3 of F ood E stalotishment In spectton Report, 7f2012 N. C. 1) elpartment of H ea lth a nd H urna n Semites is a n equal opportun ty ern player and provider.
Comment Addendum to Food Establishment Inspection Report
EstablisIrm-wlt 10me: BACKSTREETS Establis'twiTt ID: 2018011132
Observations and Corrective Actions
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-40511 of the food code_
q-3 6-201.11 Floors, Walls and Ceilings-Cleanability
North Carolina Department of Health& Human Services *Division of Public Health 0 Environmental Health Section 0 Food Protection Program
N.C. Department ofHealth and Human Semites is an equal Gpportunity emplayer and provider.
Page 4 of - F �d E sta ld I is In meat In s pecfio, n R eport, 7f2012 *S. '&�"
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